These Asian Zucchini Noodles are a healthy low carb replacement for traditional noodles, tossed in a classic Asian sauce. This quick and easy to make side dish comes together in just 10 minutes and is loaded with incredible flavor.

Jump to:

• ❤️ Why You'll Love This Zucchini Noodles Recipe
• 🛒 Ingredients for Asian Zucchini Noodles
• 🔪 How to Make Zucchini Noodles
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Asian Zucchini Noodles
• 🔄 Substitutions and Additions
• How do you cook zoodles so they're not soggy?
• Can a diabetic eat zucchini noodles?
• Is it better to boil or sauté zucchini noodles?
• What is the healthiest pasta for losing weight?
• 🍽️ More Healthy Side Dish Recipes

❤️ Why You'll Love This Zucchini Noodles Recipe

• Bold and rich classic Asian flavors
• Freshly spiralized zucchini noodles
• Tossed in an easy flavorful sauce 
• Made in just 10 minutes
• Healthy low carb replacement for noodles

What I love most about this dish is just how quickly it all comes together. And it’s so easy to make, and you can even prep it ahead of time.

It all starts with a sauce that takes just 2 minutes to mix up. Freshly spiralize your zucchini and toss it in the sauce.  Boom, it’s literally ready that quickly, but tastes like you put a lot of effort into it.

Pair it with just about any protein that you like.  I’ve made a few suggestions of my favorites down below, as well as some variation ideas to check out.

🛒 Ingredients for Asian Zucchini Noodles

• Zucchini
• Liquid aminos
• Rice wine vinegar
• Sambal
• Avocado oil
• Scallions
• Garlic
• Ginger
• Toasted sesame oil
• Sriracha

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Spiralizer
• Large skillet

🔪 How to Make Zucchini Noodles

To make the sauce, add the liquid aminos, rice wine vinegar, Sambal, half the avocado oil, toasted sesame oil and sriracha to a small mixing bowl and whisk to combine, then set aside.

Wash, dry and spiralize your zucchini, then set them aside.

Heat a large skillet to medium and add in the remaining avocado oil, ginger and garlic. 

Sauté for about 30 seconds, making sure you don’t brown the garlic or it will become bitter.

Pour the sauce in the skillet and stir to combine.

Turn off the heat and add in the zucchini noodles. 

Toss until they are gently heated through from the residual heat and well coated in the sauce. 

Add the scallions over the top and serve.

💡 Tips

• Be sure to chop the garlic and ginger into a fine mince, so you don’t bite into any big chunks. 
• When you are spiralizing your zucchini, make sure to cut any of the longer strands.  This will make it easier to eat and you won’t have stands that seem to never end!
• DO NOT cook the zucchini, you are only looking to gently heat it using the residual heat.  Zucchini have a high water content and if you do add them with the heat on and cook them, they will give up all that water. It will completely water down and ruin your sauce.
• To save time and make this dish ahead, spiralize the zucchini and store it in a food storage bag lined with paper towels.  Add the sauce ingredients to a mason jar, shake and store separately.  Then where you’re ready, sauté the ginger and garlic and proceed with the rest of the recipe.

☑️ Storage Instructions

Store leftovers in an airtight container in the fridge for 3-5 days.

🍴 What to Serve with Asian Zucchini Noodles

• Baked Asian Salmon in Foil
• Grilled Asian Chicken
• Asian Shrimp Tacos
• Orange Glazed Salmon

🔄 Substitutions and Additions

• I use zucchini noodles in this dish, but you can certainly add in other veggies if you’d like. Thinly saved Napa cabbage, red cabbage, carrots and/or bell peppers are all ideal additions.
• To kick up the heat a little, add in more of the Sriracha and finish with some red pepper flakes.
• Coconut aminos or tamari will work as substitutes for the liquid aminos if you happen to have either on hand.
• If you don’t have rice wine vinegar, you can use white wine vinegar instead.
• Sprinkle some sesame seeds over the top for a classic presentation.
• To turn this flavorful side dish into a meal, add in some cooked shrimp.  Toss it in the sauce, along with the zucchini noodles.  If you have raw shrimp, add it in with the garlic and ginger, and it will cook in about 2 minutes. Then add the sauce and zucchini noodles.

How do you cook zoodles so they're not soggy?

If you wanted to cook the zucchini noodles in the sauce for this dish, simply add some salt to the them and allow them to sit for about 10 minutes. Pat them dry with paper towels, then very briefly cook them in the skillet after adding the sauce for just about 2 minutes tops.

Can a diabetic eat zucchini noodles?

Absolutely, in fact they are one of the best types of "noodles" for someone trying to watch their sugar intake.

Is it better to boil or sauté zucchini noodles?

I prefer to sauté them, since they already have a high water content. Boiling them would only increase that and your finished dish would be so watered down.

What is the healthiest pasta for losing weight?

Zucchini noodles, hearts of palm noodles and spaghetti squash are among the lowest in carbs and healthiest alternatives for traditional noodles.

🍽️ More Healthy Side Dish Recipes

• Air Fryer Sweet Potatoes
• Glazed Carrots
• Garlic Potatoes and Green Beans
• Cheesy Roasted Cauliflower
• Air Fryer Baked Potatoes